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Cranberry Orange White Chocolate Cupcakes

Delicious cupcakes featuring fresh cranberries, zesty orange, and creamy white chocolate for a festive treat.

  • Total Time: 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1/2 cup fresh orange juice
  • 1 cup fresh cranberries, chopped
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla and orange zest.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, and mix until just combined.
  6. Fold in the chopped cranberries and white chocolate chips.
  7. Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Frost with your favorite cream cheese frosting if desired.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Add extra white chocolate for a richer flavor.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 20g
  • Fat: 10g
  • Carbohydrates: 35g
  • Protein: 3g